Description
A comforting twist on classic Salisbury steak, this slow cooker recipe features juicy meatballs simmered in a savory mushroom and onion gravy. Serve over mashed potatoes or cauliflower mash for a hearty and satisfying meal.
Ingredients
For the Meatballs:
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1 lb ground beef (80/20 or leaner)
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½ cup breadcrumbs (plain or seasoned)
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¼ cup finely chopped onion
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1 large egg
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2 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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1 teaspoon dried parsley
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½ teaspoon salt
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¼ teaspoon ground black pepper
For the Gravy:
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1 cup beef broth
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½ cup onions, thinly sliced
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2 tablespoons Worcestershire sauce
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1 tablespoon soy sauce (optional for deeper flavor)
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1 tablespoon all-purpose flour (for thickening)
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1 tablespoon olive oil (for sautéing)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon ground black pepper
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, egg, minced garlic, Worcestershire sauce, dried parsley, salt, and pepper. Use your hands or a spoon to mix the ingredients together until just combined. Be careful not to overwork the meat mixture, as this can lead to tough meatballs.
Once the mixture is well combined, use a spoon or cookie scoop to form the mixture into meatballs, about 1 ½ inches in diameter. You should have around 20-24 meatballs, depending on size. Place them on a plate or tray as you form them.
While this step is optional, browning the meatballs in a pan before slow cooking helps develop flavor and gives the meatballs a slightly crisp exterior. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs for 2-3 minutes on each side, then remove them from the pan and transfer them to a plate. Set aside.
In the same sauté pan, add the sliced onions and cook for 2-3 minutes until they become soft and translucent. This step helps enhance the flavor of the onions before adding them to the slow cooker.
Once the onions are softened, sprinkle the flour over the onions and cook for an additional minute, stirring constantly to make a roux. This helps thicken the gravy later on.
Slowly pour in the beef broth, Worcestershire sauce, soy sauce (if using), garlic powder, onion powder, and pepper. Stir to combine and bring the mixture to a gentle simmer. Once the gravy is slightly thickened (about 2 minutes), remove it from the heat.
Transfer the meatballs to the slow cooker, arranging them in a single layer if possible. Pour the prepared gravy over the meatballs, making sure they are all covered. If necessary, gently spoon some gravy over the top to ensure the meatballs are well coated.
Set the slow cooker to low heat and cook for 4-5 hours. If you’re in a rush, you can cook them on high heat for 2-2.5 hours, but slow cooking on low results in more tender meatballs. The meatballs are done when they are cooked through and tender, and the gravy has thickened.
Once the meatballs are fully cooked, carefully remove them from the slow cooker and transfer them to a serving dish using tongs or a slotted spoon. Spoon the rich gravy over the meatballs, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 hours (on low heat) or 2.5 hours (on high heat)
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 10-15g
- Protein: 25g